Chinese Beef With Snow Peas
|Beef flank steak/Other tender beef||2⁄3 Pound|
|Rice wine/Dry sherry||1 Tablespoon|
|Minced ginger root||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Fresh snow peas||1⁄2 Pound|
|Boiling water||2 Cup (32 tbs)|
|Cold water||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
Use a cleaver to slice beef across grain and at an angle into thin strips.
Cut strips 2 inches long.
Combine marinade ingredients in a medium bowl.
Add beef strips; mix well.
Let stand 30 minutes.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
To blanch snow peas, plunge them into 2 cups boiling water 10 seconds, then into 2 cups cold water; drain well.
Heat oil in a wok over medium heat about 2 minutes.
Stir-fry marinated beef until very lightly browned.
Remove beef with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 2 tablespoons.
Heat oil remaining in wok over high heat 30 seconds.
Stir-fry garlic 10 seconds.
Add blanched snow peas and salt.
Stir-fry 10 seconds.
Remove from wok with slotted spoon and arrange on a platter.
Reduce heat to medium.
Add 2 tablespoons oil and seasoning sauce to oil left in wok.
Stir-fry until sauce thickens slightly.
Add cooked beef.
Mix well with sauce and spoon over snow peas.